Sazerac
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place 1 sugar cube in a mixing glass
2
Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac
3
Muddle until sugar dissolves
4
Fill glass with ice and stir until very cold, about 30 seconds
5
Rinse a brandy snifter with 1 teaspoon absinthe; discard
6
Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter
7
Garnish with 3 star anise pods
8
Place 1 sugar cube in a mixing glass
9
Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac
10
Muddle until sugar dissolves
11
Fill glass with ice and stir until very cold, about 30 seconds
12
Rinse a brandy snifter with 1 teaspoon absinthe; discard
13
Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter
14
Garnish with 3 star anise pods